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Sweet Ricotta Pastries Reviews

In many Italian-American bakeries, these cross-topped pies are tucked among cannoli, biscotti, and pignoli cookies. In this homemade version, pasta frolla (a tender, short crust) is filled with a creamy orange-scented ricotta custard. Served with hot espresso, these little pastries are a wonderful way to end a big family meal.

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Reviews

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3.5/4

Followed the recipe to a "t." Ricotta filling was nice, not too sweet and interesting. But the proportions to the dough were a little off. I would add more ricotta next time to bump up the volume. Also, I found the dough to be on the chewy side. Too much flour to be a true shortbread and too much butter to be a decent pastry dough. I would recommend following a different recipe for a pate brisee.

mdemetras
/ 04.18.2013

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For those who noted
no oven temperature,
the original printed
recipe stated:
"Preheat oven to 350
degrees with rack in
middle."

Chuck551
from Sacramento
/ 07.22.2012

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These were delicious and fairly straightforward. I spread candied kumquat slices over the ricotta rather than stirring them in, and omitted the crosses. They puffed up beautifully. The flavor was very subtle--it didn't stand up to the rich meal I served before--but they were a treat nonetheless. Will make again, possibly adding more candied citron.

nlcary
from Merced, CA
/ 04.28.2011

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Can someone twll me the italian name for this pastry.
I can't for the life of me remember yet I pick them up in NY every year

cldefranco
from PA
/ 12.20.2009

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These treats were delicious. Not too
sweet. I used salted butter to give it
a little balance and infused the milk
with orange as well as lavender. It
came out wonderfully.

kcb9836
from East Hampton, NY
/ 12.09.2009

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These treats were delicious. Not too sweet. I used salted butter to give it a little balance and infused the milk with orange as well as lavender. It came out wonderfully.

kcb9836
from East Hampton, NY
/ 12.09.2009

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I love this recipe. I made it for a good italian
friend of mine and he said it reminded him of
growing up in Naples.
As someone else noted, there is no oven temp
in the recipe. I set my oven at 350 and baked
them for the recommended time of 30 min.
They came out beautifully and the little crosses
stayed in tact. Not sure why some people had
trouble with the filling expanding too much and
breaking the crosses. Mine expanded a little bit
and slightly deflated when i took them out of
the oven.
The only thing I did differently was flavor them
with lemon instead of orange as I have a lemon
tree in my back yard.
I will continue to make these and experiment
with the filling. They are fabulous!

greenmachine80
from Los Angeles
/ 03.19.2009

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Am I missing something? Because I can't find the temp for the oven anywhere....

peasgoodnonsuch
from PA
/ 02.22.2009

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I made these wonderful little treats and they transported me back to my youth in Staten Island where, every sunday my father would go to the best italian bakery to get the weekly pastries. These were his favorites and this recipe is fabulous.
Thanks for the memories

romeymack
from california
/ 01.16.2009

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While just a little labor intensive,
this dessert was a great finish to
an Italian New Years Eve dinner. It
is easy to put together and really
delicious. I was unable to find
orange flower water in time, but
substituted orange oil without any
problems. I had two shells
leftover, so I used some homemade
apple sauce in the last two shells.
It was fabulous with a little
vanilla ice cream while still warm!
The dough is a great recipe and I
will continue to experiment with
fillings. Definitely a keeper!